Strawberry buttercream frosting

Wash, hull and chop the strawberries into small pieces.

Transfer the chopped strawberries into a bowl and add the granulated sugar. Mix well and keep aside for an hour.

Puree the strawberry sugar mixture along with the corn starch in a blender. Puree would be close to 1 cup in quantity. Adjust the quantity of sugar based on the sourness of the strawberries.

Pour the above mixture into a saucepan on medium heat and stir occasionally until the mixture thickens.

Cream the softened butter for about 5 mins scraping the sides of the bowl occasionally. (Do not use melted butter)

Add powdered sugar in small portions and beat until fluffy and creamy. Reduce or increase the amount of sugar based on how sweet you would like the icing to be.

Add the thickened strawberry puree and beat until evenly mixed.